Keto Fat Bombs
These simple keto fat bombs are a delicious and easy way to boost your healthy fat intake. Made with coconut, cocoa, and nut butter, they're perfect for a quick snack or dessert. They require no baking and come together in minutes.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 12
- Difficulty
- Easy
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.5 cupcoconut butter, softened
- 0.25 cupcocoa powder, unsweetened
- 0.25 cupnut butter, unsweetened, e.g., almond or cashew
- 2 tbspgranulated erythritol, keto-friendly, e.g., erythritol or stevia
- 0.5 tspvanilla extract
garnish
- 2 tbspshredded coconut, unsweetened(optional)
Equipment
plate · measuring cups · spatula · mixing bowl · parchment paper · measuring spoons
The method
Step by step
- 1
Combine the softened coconut butter, cocoa powder, nut butter, sweetener, and vanilla extract in a medium mixing bowl.
About 2 min
Cook’s note: Ensure your coconut butter is soft but not melted for easier mixing. You can gently warm it in a microwave for a few seconds if needed.
- 2
Mix all ingredients thoroughly until a uniform, thick dough forms. A spoon or spatula works well for this.
About 3 min
Cook’s note: Taste and adjust sweetener if desired.
- 3
Roll the mixture into 12 small balls, about 1 inch in diameter.
About 5 min
Cook’s note: If the mixture is too sticky, chill it for 10 minutes before rolling.
- 4
If using, roll each fat bomb in the shredded coconut to coat.
About 3 min
Cook’s note: Other optional coatings include finely chopped nuts or a sprinkle of flaky sea salt.
- 5
Place the fat bombs on a plate or tray lined with parchment paper.
About 1 min
- 6
Refrigerate for at least 60 minutes, or until firm.
About 1 hr
Keep it good
Store leftover fat bombs in an airtight container in the refrigerator.
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